Honey Cake
Baking and Desserts | British cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Recipe taken from a book by Emily Johnson 'Recipes from the Heart'.
Ingredients
- Wheat Flour - 2.5 oz
- Sour Cream - 2.8 oz
- Sugar - 1.4 oz
- Honey - 1.8 oz
- Activated Baking Soda - a pinch
- Vegetable Oil - to taste
- Liquid dark chocolate - 1.4 oz
- Milk - 1 tablespoon
Step by Step guide
Step 1
Combine sugar, sour cream, and 20 grams of honey, mixing until smooth with a whisk. You can use both liquid and crystallized honey. However, keep in mind that the crystals from solid honey will leave dark spots in the cakes.
Step 10
Then dip the tops of the cakes into the chocolate-honey mixture. Leave the cakes in a cool place for about 15 minutes to let the tops set a bit, and they can be served.
Step 2
Add a pinch of baking soda to the flour and mix with a whisk.
Step 3
Gradually add the flour in 2-3 batches and mix the batter with the same whisk until it becomes uniform. Do not overmix: it should not be stirred for too long to avoid becoming too tough.
Step 4
Grease the muffin tins with vegetable oil.
Step 5
Fill the tins with batter, leaving about 5 mm at the top, as the batter will rise.
Step 6
Bake the cakes in an oven preheated to 356°F for about 30 minutes. Check for readiness by inserting a skewer into the center of a cake: it should come out clean, without any crumbs.
Step 7
Remove the cakes from the tins and let them cool. You can decorate them with your favorite frosting, jam, or make chocolate-honey tops.
Step 8
Melt finely chopped chocolate with milk in a water bath, stirring.
Step 9
Add honey and mix the mixture until smooth.
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